Oreo Cookie Pancakes

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Bowl of batter for making our homemade Oreo Cookie Pancakes recipe

You guys, I can’t even begin to tell you how excited I am about this recipe. Ever since the wild success of my Oatmeal Chocolate Chip Cookie Pancakes (which are a must-try, by the way) my brain’s been spinning non-stop coming up with new and exciting breakfast recipes. And this one? This is one I simply couldn’t wait to share. And would you believe it’s healthy and simple to make?

Homemade coconut butter in a food processor for making Oreo Cookie Pancakes

Everyone likes Oreos right? And if you don’t, I mean come on, seriously?

These pancakes emulate this childhood favorite perfectly, but are completely vegan, easy to prepare and 100 percent delicious. The creamy vanilla ‘frosting’ is a simple base of coconut butter with a few added ingredients, and the chocolate pancakes feature dark chocolate cocoa powder for a decadent touch without tons of calories.

Food processor of coconut butter for spreading between Chocolate Pancakes

From start to finish, these cakes take about 15 minutes, which means they can easily be made on hurried weekday mornings – a theory I successfully tested out this week before work. Alternatively, they’d make a blissful weekend treat that would take your lazy Sundays to a whole new level of awesome. Like, seriously.

Plate with layers of Chocolate Pancakes and coconut butter for Oreo Cookie Pancakes

For pretty photos purposes, I stuffed these guys full of creamy filling. But to keep these within a reasonable calorie limit, I’d suggest spreading it a little thinner. Post photo shoot, I removed quite a bit (with some heavy finger licking) and they were still incredibly delicious without the extra fluff.

Stack of our Oreo Cookie Pancakes recipe alongside glasses of almond milk

Oreo Cookie Pancakes

Oreo Cookie Pancakes that are entirely vegan. A fluffy chocolate batter makes a decadent base to a sweet and creamy coconut-vanilla filling. These take breakfast to a whole new level of awesome.
Author Minimalist Baker
Side view of a stack of delicious Vegan Oreo Cookie Pancakes
4.58 from 28 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Course Breakfast
Cuisine Vegan
Freezer Friendly No
Does it keep? 1-2 Days



  • 1/2 cup non-dairy milk (I used SILK coconut)
  • 1/2 cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
  • 1 1/2 tsp baking powder
  • 1/4 scant cup dark chocolate cocoa powder (or regular)*
  • 1 pinch salt
  • 1 Tbsp sugar (or other sweetener)
  • 1 Tbsp oil (I used canola)
  • 1/2 tsp vanilla


  • 1 1/2 cups unsweetened coconut flake
  • 1/4 teaspoon vanilla extract
  • 2-3 Tbsp coconut milk (or other non-dairy milk)*
  • 2-3 Tbsp powdered sugar (optional)


  • FROSTING – Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
  • Once creamy, add vanilla and powdered sugar and mix again.
  • While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
  • BATTER – Heat a skillet over medium-low heat.
  • Mix milk, oil and vanilla in a small bowl and set aside.
  • Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
  • Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
  • Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
  • Repeat on the other side, remove from the pan.
  • Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.


*-Use gluten-free flour to make this recipe gluten-free.
*Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do.
*Coconut milk works best in the filling – I prefer SILK brand.
*This recipe (as originally written) fed me twice, but double it for more than 2 people.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 3 servings)

Serving: 1 g Calories: 455 Carbohydrates: 43 g Protein: 7.6 g Fat: 31 g Saturated Fat: 24.6 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 267.7 mg Potassium: 394.1 mg Fiber: 5 g Sugar: 12 g Vitamin A: 104 IU Vitamin C: 0.6 mg Calcium: 252.4 mg Iron: 3.1 mg
Oreo Cookie Pancakes #minimalistbaker
Oreo Cookie Pancakes #minimalistbaker
Oreo Cookie Pancakes #minimalistbaker
Oreo Cookie Pancakes #minimalistbaker
Oreo Cookie Pancakes #minimalistbaker
Oreo Cookie Pancakes #minimalistbaker

Oh yes I did.

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My Rating:

  1. Vanessa says

    This looks amazing! I would prob buy a big pack of Oreos and use the cream for the pancake filling. These made me think of Oreos cakesters which I miss so much :-(

  2. taylor wenner says

    these look amazing cannot wait to try them!! I love oreos they are my favorite thanks for sharing this recipe!! Yum.

  3. Veronica says

    Oh mur gawd these are delicious!!!! Just made them for my fiancé and I because I just wanted something small and easy to make and sweet! This nailed it. I loved the fact the batter wasn’t really sweet because the icing made up for it!

    I didn’t have coconut flakes to make the consistency of butter so I made my own. I just put some vegan cream cheese, coconut milk (just the solid part) a splash of cashew milk, vanilla extract, and powdered sugar and nutra ninja’d that mixture and put it on top! Next time I will let the pancakes cool before topping them.

    I want to follow the recipe to a T but I have to find coconut flakes first! Thank you so much! This was perfect!

    • Britt says

      Angel – chiming in 2 years later as this has been a hot debate in my house this week! Not sure if you’ll see this, but I encourage you to research canola oil (Harvard Health has great studies). Canola oil is actually generally considered a healthy oil. However, most of the time it’s chemically extracted, which is where the concern is. If you buy organic or cold-pressed canola, it’s not chemically extracted and is considered healthy – much more so than coconut oil. I was adamantly against using canola before reading several research articles, and finally conceded that my partner was right… :)

  4. Gabby says

    Made this on a whim this afternoon as a treat for cleaning up the house. The pancakes came out amazing.
    I just wish we had a good processor, we have a Vitamix. Made it harder to make the frosting fluffy, was still amazing though.

  5. Nicole says

    Wanted chocolate pancakes this morning, and I came upon this recipe. The end result was DELICIOUS!! My kids loved them too, which is a feat! ;) Thank you for all your great recipes!

  6. Sandia says

    For those who have made the pancakes with the filling, does it actually taste like Oreo filling?
    I LOVE the filling so much, that I think it should be sold by the jar!

  7. foodforthawed says

    Hi, I loved the recipe and I hope you don’t mind that I made a few changes like making mine into mini ones :)

    I just thought it was such a creative recipe so I had to try it out for myself! :)

  8. Lacey says

    I had to make some changes to mine to make it work but it was tasty :)

    I used a gluten-free flour blend (Cloud 9 Bakery from Costco) which soaked up too much liquid and made a dry batter. Having read comments about the pancakes falling apart after adding more milk I decided to add an egg as well as a little extra (almond) milk, though I’m sure a flax egg would do the same. That worked great, the batter was still thicker than regular pancake batter (I scooped it out on a big spoon, it does not pour) but held up and made thick, fluffy pancakes :) I only used about 1/2 tsp organic cane sugar in the batter so they were very dark chocolate tasting (bitter), but I like that!

    I didn’t have the time/will to make coconut butter. Instead I made aquafaba (chickpea liquid, look it up its so weird and amazing!) marshmallow fluff with vanilla and layered that in between, so it was more like s’mores pancakes than oreo.

    Gave a piece of pancake to my 10 month old since it had almost no sugar, he was not impressed with the bitterness, but my toddler and I loved it! I also made a chocolate sauce of melted coconut oil mixed with cocoa and vanilla and drizzled that on top of mine. Ugh, delicious!!!

  9. Brie says

    This is my new go-to vegan pancake recipe. I make the pancakes themselves with coconut oil and an extra tablespoon of sugar and I just eat them as regular pancakes with syrup. I tried making plain vegan pancakes once and the flavor was just too bland without eggs. The cocoa makes them perfect! (Also this is a perfect amount for one large breakfast for just me, haha) Thanks for the recipe!

  10. kaylee says

    I cant wait to try these me and my friend were just doing some research and we found theses baby’s they look amazing and probably taste even more amazing.Cant wait to try it! :)

  11. Holly says

    Hi! These look delicious. :) I’m just a little curious as to how three of these pancakes could contain 31 grams of fat, as well as 500 calories? Maybe the calories makes sense, but I’m a little confused about the fat content, and i’m guessing its a typo.

    • Katherine says

      It’s from the coconut in the frosting…by my calculation 1.5 cups of coconut flakes has about 880 calories and 80 grams of fat. But hey, we’re not making a salad! I assume the nutrition info is for 1/3 or 1/4 of the frosting or something like that…

  12. solmaz says

    These do look amazing, but have a question can you make these with coconut flour instead? will the recipe still work?

    • Lacey says

      Cococnut flour is super dense and absorbent so you’d have to play around with adding liquids and binders to get the right consistency (it usually takes a lot of eggs), maybe find an already tested coconut flour pancake recipe and just add cocoa to it?

  13. Betty says

    oh my god. stop it. seriously. it’s past midnight and now I’m ravenous.

    need to stop looking at your blog but i JUST CAN’T !

    Betty x

  14. Sam says

    These were awesome, oh my god. I didn’t make the cream, I just made the chocolate pancakes. But man, were they delicious! I used normal cocoa powder and I didn’t have any vanilla, but they still came out great. It’s like eating candy for breakfast! Thanks for posting this recipe

  15. Pizzabilities says

    Thank you for making these without pre-prepared pancake/cupcake mixes!*

    *I landed here by mistake, but now I’ll definitely try these and take a look through the rest of your creations!

    Smashing day!

  16. Gulsah says

    It ıs better not to put salt and add at least one egg. Without egg it is not possible to flip pancakes over. Also it is too much salty with this recipe

  17. I Ain't says

    How long does the coconut frosting keep, and should it be refrigerated? I ask because I’m planning on using it instead of a butter-based frosting when making homemade “oreos,” and I harbor a fantasy that some will still be left the next day. Thanks for the unique and creative frosting recipe, and I hope to eventually try the pancakes too!

  18. Megan Jones says

    I made these this morning. Used stevia instead of powdered sugar. Ended up using i think about 1.5 cup of almond milk but I also added a 1/2 scoop of protein powder. They were so good!!! What kind of coconut did you use? I used dried coconut flakes b/c that is what I had on hand but it turned out to be more just wet flakes of coconut rather than buttery filling. Regardless i still used the wet flakes and it was still delicious!

  19. Mycale E says

    Let me start with, I HATE traditional breakfast food. Just the thought of pancakes with syrup or an omelet makes me gad. This sweet little recipe of yours is a game changer! These are so moist, fluffy, rich, not sweet, and definitely not soggy. Heaven on a plate! I made a half batch of the batter with olive oil and dairy milk and have no complaints. I tried to make the filling with my immersion blender, no bueno. Coconut projectile city. My filling ended up being 2oz softened cream cheese, 1/2c shredded coconut, 2t milk, and a sprinkle of powdered sugar. This made just the right amount of filling for half of the recipe.

    Excellent recipe and thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you enjoyed the recipe and that you could modify it to suite your taste. Thanks for sharing!

  20. Sarah says

    I hate coconut I mean I absolutely hate it. What can I use as a substitute? Did I mention I don’t like coconut?

  21. Sydney says

    Do you think I could add protein powder to this recipe? Or do you think it would ruin it? Im bodybuilding and need the extra protein but I really want to try these!!!

    • Kaitlyn says

      I know they really are amazing the first time I saw them my mind was made I HAVE TO MAKE THESE!! The turn out was great!!

  22. jody says

    What a creative recipe! I made this for my girlfriend who LOVES Oreos. I think something is incorrect with you flour/cocoa to milk ratio. I had to add quite a bit more liquid to get pancake batter. Normally, the ratio is one to one, flour to liquid. However with an extra 1/4 cup of cocoa, that would throw the ratio off. It was way too dry until I added more milk. Other than that, these were a success.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      it will definitely change the flavor/texture. Is there any way you could sub GF oat flour instead?

  23. LISA says

    Might be a stupid question or maybe I overlooked the answer……I noticed that for the frosting you have to have a food processor…Is that correct? Is there any substitutions I can use to make these for Fathers Day (I know, tomorrow, last minute ideas, lol)? Thank you!

  24. Megan says

    Just for anyone concerned – Silk is owned by Dean Foods (one of the biggest meat and dairy companies on the market) so if you’re shopping for a non-dairy milk and don’t want to be giving money to a company that isn’t very veg-friendly, I would recommend brands like Pacific, So Delicious, or Dream Blends.

  25. freddie says

    if you think these Vegan pancakes don’t have calories, take some time to look up the calories that coconut product contain. Making these non vegan, I would use regular milk or even half and half and a bit of butter. Add eggs if you like pancakes that taste like eggs, personally I do not.

  26. Hannah says

    Now I know what my boyfriend is getting for his special birthday breakfast this week! Can the coconut filling be made ahead of time? I don’t want to wake him up with the food processor! Also, we are not vegan, and I noticed that some reviews stated the cakes came out too dry. Do you think a single egg in the batter would help in this problem? Usually when I make pancakes, they contain eggs.

  27. Eve says

    OMG! I just made these this morning and they were awesome! My nine year old devoured them and I could not believe how good they tasted

  28. Nannette says

    I was so excited when I saw this recipe…..but you lost me at vegan! I think oreo pancakes should be loaded with calories and a treat to have once a year!!

    • chloe says

      This doesn’t even make any sense. Vegan does not mean “low-calorie” or “not a treat.” Also, she has clearly stated easy ways to make this not-vegan!

    • Amanda says

      Nannette, there’s nothing wrong with vegan. In fact, proper Oreos (at least in the US) *ARE* vegan. They contain no dairy, eggs, or animal products. So your argument is asinine.

      • Jen says

        Agreed with Amanda…..some people can be so ignorant when it comes to veganism…..vegan does not equal healthy…there are many things loaded with sugar and calories that vegans have as treats that do not have animal products….why must food always have eggs, milk etc?

        • Sabrina says

          I eat all organic and I run into this mentality all the time. I had a soda at a local organic restaurant the other day and one of my friends was so excited because, “OMG, healthy soda!”. Umm…no. Just…no. There *is* such a thing as organic junk food. :) I’m somewhat comforted to find the same thing happens with other “special” diets.

      • Brian says

        As of April, 2015, according to an e-mail from the company which produces Oreos, the sugar used is sometimes filtered using bone char and the company does not know whether or not any given batch of sugar used has been filtered in such fashion. So, the answer to whether or not Oreos are vegan actually depends on the batch of sugar used. However, since switching the filtering material is a relatively cheap process, if Vegans were to contact every sugar company, the overwhelming majority would probably either already have switched or readily do so. So, Vegans need to start contacting sugar companies.

  29. Tricia says

    I’ve skimmed through so many of your recipes and I always look at the comments. It’s pretty hard to make a decision based on these :/ So many comments and barely no one has actually made it? Guess I’ll just have to give it a go and rate it myself.

  30. teg says

    these look delicious! one question….does dark cocoa powder refer to naturaL OR dutch process cocoa? thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I used Hershey’s dark chocolate, but dutch process is higher quality. I’d recommend that if you have access to it : D

  31. raspberry says

    Yum, you’re making me crave sweets when I’m not supposed to! I was wondering, how do you add the “cut-out” recipe on your post? My sister has a baking blog and I would like to show her how to format the recipes like that too. Do you use a template from a website?


  32. Kammie @ Sensual Appeal says

    I am not a big oreo fan but your photography is beautiful and these looks great, totally look like oreos. I bet any oreo lover would LOVE these! Awesome recipe.

  33. Kait says

    What is the consistency suppose to be like? I added more milk because I thought it was too thick compared to pancake batters I have made in the past. However, when I got the right consistency (so I thought), I might have diluted the flour too much since the batter did not form into pancakes….it was more like something that came out of a toilet. Help please!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The consistency should be slightly thinner than a brownie. Just add more almond milk if it’s too thick for you.

  34. chris says

    didn’t care for these. They were bitter(not enough sugar for the amount of dark cocoa) and the filling needed a lot more coconut milk to make them creamy. overall was not a hit here.

  35. Stasia says

    Ok I just tried this recipe and had an issue with the batter. I don’t think the measurements here are correct. By following them the batter was so dry and thick and lumpy I had to add A LOT more milk to it. Are you kidding me? Someone please re check this recipe. The measurements are just ridiculous to be enough I’m sorry.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Stasia, sorry you had an issue with the batter here. I try and be as specific as possible with the measurements but of course, depending on the quality and brand of the ingredients you use it may turn out thicker or thinner than mine did. In the case that’s it’s too thick for your liking, I noted that you simply need to add more milk. And if it’s too thin, simply add more flour or cocoa powder.

  36. Elke Caroline says

    Thank You so much for sharing ! Great pictures !

    I will do serve them on Friday evening for our dinner party. Such fun !

    I will mix up my Parisian friends and make them travel to the States for pudding…

    Love it !

    Many greetings and smiles from Paris, France,


  37. Michele says

    Oh my gosh girl, I just made these this afternoon and what a treat!!! I actually already had some coconut butter in my pantry waiting to be used. I’m glad I I got to use it on something so yummy!

  38. Michael says

    Wow, this is an innovative recipe! I remember the days when Oreo meant just a simple pair of chocolate cookies with vanilla cream between them and that was it. Now Oreo has become its own universe spreading out over a variety of areas! If there was a Vegan version of IHOP, these delightful pancakes should definitely be on the menu! In other words, OREO comes to IHOP! :-)

  39. Emily Butler says

    O M G
    My husband would die
    Except he doesn’t like coconut, but it won’t kill him and I’m sure he’d get over it.

    • Pnina says

      I learnt from ‘Christina Cooks’, a vegan PBS cooking show, that if you whirl up brown rice syrup in the food processor or blender you will get a beautiful thick white filling that you can use instead of the coconut. The pancakes themselves are not too sweet so I think this would be a wonderful compliment, especially with the vanilla. :)

  40. Ally says

    These Pancakes are SO GOOD! I used 1 1/2T Agave instead of Sugar, all Whole Wheat Flour, and Coconut Oil instead of Canola. I didn’t make the icing because I sadly lack the ingredients, but will next time! Thanks so much for this awesome Chocolate Pancake recipe! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Absolutely! And thanks for sharing your modifications. I love it when people make the recipe their own and it turns out so wonderfully!

  41. Jessica Smith says

    These look AMAZING!! Do you think it would work in a waffle maker, as well? We have waffle day at work once a week, but I never can partake since I’m vegan and their waffles are full of milk!!! :( Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say give it a try! Just make sure your waffle iron is well greased, otherwise it might stick. Let me know if it works!

  42. Kaytee says

    Just made these tonight gluten-free and they were delicious! The only modification I made was to add an extra tablespoon of powdered sugar and almond milk to the frosting to make it a bit sweeter. Also, I topped them with strawberries! I will definitely be making these again.

  43. Amanda says

    If I’m not super into coconut (and also don’t need it to be vegan) any suggestions for the filling? I’m kind of dying to make these for my anniversary breakfast but neither of us like coconut!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d suggest a super thick vanilla frosting with powdered sugar, a little softened butter, vanilla and a splash of milk. And if that’s too decadent for a ‘morning breakfast pancake,’ maybe try a few white chocolate chips!

    • Rachel M. says

      I would just use whipped cream for the filling. I think actual frosting would be too heavy and sweet.

  44. Michele says

    OMG, I just tried your Oatmeal Cookie pancakes last week and LOVED them, then I clicked back today to find another FABULOUS pancake recipe. We seriously eat pancakes 2-3 times a week at our house and I’m always making different kinds, so I’ve been around the block when it comes to pancakes. But helloooooo, oreo pancakes, that is a first. I never would have thought. I love that the filling is coconut, so delish. You bet these are going to be consumed by this mouth sometime soon.

  45. Cookie and Kate says

    What?! Why haven’t I seen chocolate pancakes before?! This recipe is absolutely brilliant, love it.

  46. Hannah@Mindrunningwild says

    Oh my. I had pancakes for breakfast this morning, but I wish I’d seen these first. *sigh*.

  47. Kris says

    these look fantastic – I would be one of those who would eat these as is… all the frosting all the time…

    your photos are gorgeous!

  48. masquesoporfavor says

    My boyfriend has seen me eat lots of food before, and he still has sex with me. It’s okay, ladies. You can still eat food, because it’s actually necessary for living. So weird.

    • Khyaati says

      Thank you sincerely for addressing that incredibly insulting quip about our male significant others being turned off merely because we want to eat. Our bra-burning, wax-banning feminist ancestors would be so disappointed. Low point.

    • G says

      Thank you! That comment was so off-putting for me too. Most guys I know complain about girls NOT eating and how annoying it is.

    • ReannaK says

      Guys, I’m pretty sure she didn’t mean it that way.. I think what she’s trying to say is that you should be “careful” that your SIGNIFICANT OTHER (not specifying the gender of either of you) shouldn’t see you scarfing these down – not because women shouldn’t let men see them eat (when did she specify women? Oh wait, she didn’t), but because if ANYONE walked in on someone shoving their face into a stack of messy pancakes, it may not be the most “attractive” thing.. Like competitors in a pie eating contest, haha! So don’t take it seriously. Or out or proportion. This is not a blow to feminism. Its just a really cruel lady posting about food porn. (hahaha kidding! But seriously, this is food porn… AHHH)

      • April says

        Seriously, some people are so ready to get offended, it’s sad. At no point did the author say anything about men not wanting to see women eat. Take a deep breath, everyone.

        That aside, I couldn’t get the frosting as creamy as I had hoped, even after lots of puree time in the food processor. I even tried adding more milk than the recipe called for. They were still great pancakes though.

    • Ash says

      I had the exact same thought when I read that. Such a strange and unnecessary thing to say. If it was supposed to be a joke, the tone of the article hid it.

  49. Caitlin says

    wow. girl, these look amazing! and i love that you made them vegan ;) oreos were always one of my favorite cookies growing up and it’s so cool that you turned them into pancakes! lovely ;)